Poached Chicken Breast With Tarragon Cream Sauce Recipe

Going through some cookbooks, as I often do, I saw a recipe for a poached chicken breast using not only heavy cream, but a heavy cream veloute sauce as well. Liking my hips the way they are, I thought I could do this, quicker, easier and lighter.
Read more So I did. The addition of the flame red grapes helped to round out and add a sweetness to the sauce.
See the video here: http://www.youtube.com/watch?v=X_2LhA8gN0g See less

How to make it

Start the poaching liquid: In a sauce pan bring to a simmer water, with all of the other poaching ingredients. Let simmer (not boil) for 10 minutes.

Poach the chicken breasts: Once the poaching liquid is fully flavored, add the chicken breasts. Continue to simmer, not boil, for 5 minutes, turn and poach 5 minutes more. Turn off the heat; cover and allow to sit for 10 minutes more.

Meanwhile: In a small saucepan, heat the oil and butter together. Over low heat, wilt the leeks and shallot; saute 5 minutes, then add the chicken broth. Allow to reduce by 1/2. Mix the cornstarch with the milk and add to the chicken broth, bring to a simmer and allow to thicken. If too thick, add a little broth or milk, if too thin add some more cornstarch to milk or water and add until the right consistency is reached. Turn off the heat and stir in the tarragon and grapes. Taste and adjust seasonings.

Remove the breast from the cooking liquid, slice and spoon the sauce over.